Sauteed Scallops with Garlic

Posted by on January 4, 2010


8 Large sea scallops or about 1 pound bay scallops

2 t Flour for dredging (most will be left on the plate)

1 t Good quality olive oil

1 t Butter

Salt/pepper to taste

1-2 tsp. Finely minced fresh garlic

Parsley, for garnish

Fresh lemon slices to squeeze over if desired


Dry scallops gently with paper towel. Put oil in medium frying pan and turn on heat to medium. Add butter, and while butter melts, dredge each scallop in flour on both sides. When butter is starting to foam, add scallops to pan. Cook until scallops are barely browned on both sides and starting to feel firm, but not until they feel completely firm, about 2 minutes per side for the initial browning. (This will depend on the thickness of your scallops. Mine were quite thick.)


When both sides are browned slightly, add garlic, lower heat a little, season with salt and pepper as desired, and cook about 2 minutes more, either stirring or shaking the pan so the garlic is well distributed around all the scallops. Garnish with parsley and serve hot, with lemon slices if desired.

South Beach Diet, phase one

Last modified on January 4, 2010

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